Coconut White Chocolate Cupcakes

Cupcakes by Zakia

NYC Cake Decorators love to decorate cupcakes. These are especially delicious with milk or coffee.

Chocolate-Coconut-Cherry Cupcake
1 stick butter, softened
1/2 teaspoon coconut extract
2/3 cup sugar
2 eggs
1/3 cup milk
1/2 cup unsweetened shredded coconut
1/3 cup red candied cherries, chopped coarsely
2 ounces dark chocolate, chopped coarsely
1 cup self-rising flour, sifted
1/4 cup all-purpose flour, sifted

White Chocolate Ganache
1/4 cup cream
3 1/2 ounces white chocolate, chopped coarsely

1. Preheat oven to 350F. Line a muffin pan with paper baking cups.
2. Beat butter, coconut extract, sugar and eggs in small bowl with electric mixer until combined.
3. Stir in milk, coconut, cherries and chocolate, then sifted flours. Divide mixture among baking cups; smooth surface.
4. Bake about 25 minutes. Turn cupcakes onto a wire rack to cool.
5. Make chocolate ganache by bringing cream to a boil and pouring over chocolate and stir until smooth. Cover and let stand at room temperature until you are able to pipe a swirl.
6. Top with a cherry.